It’s Light, Fluffy, and Dare We Say, Heavenly. It’s Also Absolutely and Delicately Delicious!


If you’re short on some of the ingredients for this recipe, like I was the last time I made it and forgot to buy a new carton of eggs, or maybe you don’t have a suitable cake pan for this much batter, you’ll be happy to hear that you can halve the recipe and bake it in a loaf pan instead!


The cake does turn out just a tiny bit denser with the loaf pan, but you probably wouldn’t even notice if you didn’t know better and it still tastes just as fantastic.  Also, a cute little loaf shaped angel food cake is a fun shape to decorate.  I keep it simple with some freshly made whipped cream (if you aren’t whipping your own cream, you are missing out) and some thin sliced strawberries mixed with just a touch of sugar.



1 cup Pillsbury Softasilk Cake Flour

¾ cup Domino Extra Fine Cane Sugar

2 tablespoons Domino Extra Fine Cane Sugar

12 large egg whites, at room temperature

1 ½ teaspoons McCormick Cream of Tartar

¼ teaspoon Morton’s Salt

¾ cup Domino Extra Fine Cane Sugar

1 ½ teaspoons McCormick Pure Vanilla Extract

½ teaspoon McCormick Almond Extract





I always use a two piece angelfood cake pan.

Heat oven to 375°.

Sift the cake flour and 3/4 cup + 2 Tbsp sugar; set aside. Combine the extracts in a separate bowl; set aside.

Beat egg whites, cream of tartar and salt until it forms peaks. Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form.

Beating on LOW, add flour mixture and extracts slowly. Make sure you fold in the sides and bottom of your mixing bowl.

Spoon batter into an angel food cake pan. Move a knife through batter to remove air pockets.

Bake 30-35 minutes or until top springs back when touched lightly with finger.

Invert pan onto a tin funnel to cool completely.

To remove the cake from your pan run a knife around the rim of the cake pan just to get the ‘crust’ away from the pan. Then firmly spank the sides of your pan.

Invert onto your serve plate then take the knife to the now top which was the bottom of your pan and gently cut cake away from the pan insert.




Quick Tip:  You’re going to find yourself wanting to grease the cake pan.  Resist the impulse!  Greasing the pan will interfere with the proper rise of the cake.


Thanks goes to Charlotte J for this lovely recipe!

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